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Recipe: Three seasonal twists on classic Bavarian Kipferl cookies

Lora Wiley-Lennartz
Lora Wiley-Lennartz - [email protected]
Recipe: Three seasonal twists on classic Bavarian Kipferl cookies
Credit: Lora Wiley-Lennartz

Originally created in Vienna, Kipferl is also the specialty cookie of the Bavarian town, Nördlingen.

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Vanilla is the classic Kipferl flavor. However, the recipe lends itself to creative variations.

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The most time-consuming part of creating these cookies is shaping them. Make it go faster with a Kipferl party. Get your friends or family together for an evening of gemütlichkeit, shaping and baking cookies while drinking Glühwein or hot chocolate.

Matcha Pomegranate Kipferl Recipe

A green tea scented cookie spiked with tart pomegranate flavor. Substitute dried cranberries for the pomegranate seeds.

Prep Time: 20 minutes

Bake Time: 8 Minutes

Yield: 8 Dozen

Credit: Lora Wiley-Lennartz

Ingredients:

    •    210g   all-purpose flour

    •    90g     almond flour

    •    60g      powdered sugar

    •    1 T       matcha powder

    •    1/2 t     salt

    •    113g    unsalted butter

    •    90g      dried pomegranate seeds

For the coating:

    •    30g        powdered sugar

Instructions:

    •    Preheat oven to 178 degrees C. Line baking sheets with parchment paper.

    •    Whisk together the all-purpose flour, almond flour, powdered sugar, matcha powder, and salt.

    •    In a mixer, cream the butter.

    •    Turn down to low speed and slowly add the dry ingredients.

    •    Add dried pomegranate seeds.

    •    On a lightly floured work surface, use both palms to roll portions of the dough out into a long rope about an index finger thick. Divide the rope into 2+1/2 inch pieces.

    •    Place each piece on a baking sheet, bending the piece into a crescent shape. Pinch the ends.

    •    Bake 8-10 minutes.

    •    Immediately sprinkle with powdered sugar.

    •    Plate and serve.

 

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Orange Cardamom Hazelnut Kipferl Recipe

Traditional almond flour is replaced with hazelnut. Ground cardamom and freshly grated orange zest are fragrant additions.

Prep Time: 25 minutes

Bake time: 15 minutes

Chill Time: 30 minutes

Yield: 6 dozen cookies

Credit: Lora Wiley-Lennartz

Ingredients:

For the cookies:

    •    1210g      all-purpose flour

    •    200g        hazelnut flour

    •    60g          powdered sugar

    •    1/4 t         baking powder

    •    2 t            ground cardamom

    •    1/2 t         ground cinnamon

    •    2 t            fresh grated orange zest

    •    1/2 t         vanilla extract

    •    1 t            orange extract

    •    200g        cold butter, cut into small pieces

    •    1              egg

For the Coating:

    •    3 T   powdered sugar

    •    1/2 t cardamom powder

    •    2 t    fresh grated orange zest

Directions:

    •    Make the dough:

    •    Whisk together the flour, hazelnut flour, powdered sugar, baking powder, cardamom, and cinnamon

    •    Mix in the orange zest and extracts.

    •    Add butter pieces and knead together. Knead in the egg.

    •    Wrap dough in plastic wrap. Refrigerate 30 minutes.

    •    Preheat oven to 178 degrees C. Line baking sheets with parchment paper.

    •    Place dough on a lightly floured work surface. Use both palms to roll portions of dough into a long rope about an index finger thick.

    •    Divide rope into 2-inch pieces. Place each piece on a baking sheet. Bend to form a crescent shape. Pinch each end  to form a point.

    •    Place in oven and bake for 15 minutes.

    •    Whisk together powdered sugar, cardamom powder, and orange zest.

    •    Remove Kipferl from oven. Roll each in cinnamon powdered sugar mixture. Serve.

Pumpkin Cinnamon Kipferl Recipe

Pumpkin purée adds seasonal flavor to this cinnamon spiked Kipferl.

Prep Time: 30 minutes

Bake Time: 20 minutes

Yield: 4 dozen cookies

Credit: Lora Wiley-Lennartz

Ingredients:

    •    210g  flour

    •    60g    powdered sugar

    •    1/2 t   salt

    •    90g    almond flour

    •    113g  unsalted butter

    •    1 t      vanilla extract.

    •    113g  pumpkin puree

For the Coating:

    •    60g  powdered sugar

    •    1 T  ground cinnamon

Directions:

    •    Preheat oven to 178 degrees C, Line baking sheets with parchment paper.

    •    Whisk together all-purpose flour, powdered sugar, salt, and almond meal.

    •    In a mixer, cream together butter and vanilla.

    •    Add pumpkin puree and combine.

    •    Turn the mixer down to low speed. Slowly add dry ingredients.

    •    Place the dough on a lightly floured work surface. Use both palms to roll portions of the dough out into long ropes about an index finger thick.

    •    Divide each rope into 2-inch pieces. Place each piece on the baking sheet. Bend to form a crescent shape. Pinch ends to form a point.

    •    Bake the cookies for 15 minutes.

    •    Whisk together the powdered sugar and ground cinnamon.

    •    Remove from the oven. Roll each cookie in the cinnamon powdered sugar mixture. Serve.

Lora Wiley-Lennartz is an Emmy nominated television producer and a food/destination blogger who splits her time between Germany and New York City. Read her blog Diary of a Mad Hausfrau or follow her on Facebook for traditional German recipes with a twist.

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